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Charred green bean salad

Charred green bean salad

By Alexander Oshima
10’ Prep time
30’ Cook time
40’ Total time
68 Calories
10 Serving

Summary

This warm green bean salad is the perfect accompaniment to your meal, with the middle eastern dukkah bringing a slight salitness and a hint of spice.
Alexander Oshima 0 Followers

Step by Step

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Step 1

Heat 1 tbsp oil in a wide frying pan. Add 1 pack of the beans, season and cook over a medium-high heat for 10-12 minutes, until charred, blistered and tender. Transfer to a bowl; repeat with the remaining oil and beans.
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Step 2

Quarter the preserved lemon and separate the flesh from the skin (discard any pips). Finely slice and set aside the skin. Put the flesh in a small food processor with the harissa, garlic, date (or maple) syrup, lemon juice, 1 tsp of the pickling liquid and1 tbsp water. Whizz to a smooth paste and season, adding more lemon juice to taste.
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Step 3

Toss the dressing with the warm beans and spread over a platter. Top with the dukkah and finely sliced preserved lemon skin

Ingredient

  • Garlic
    Garlic
    1
  • Fine green beans
    Fine green beans
    300 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Maple syrup
    Maple syrup
    1 tsp
  • Rose harissa
    Rose harissa
    1.5 tbsp
  • Preserved lemon
    Preserved lemon
    1
  • Lemon
    Lemon
    1 tsp
  • Waitrose cooks' ingredients dukkah
    Waitrose cooks' ingredients dukkah
    2 tbsp

Nutrition Facts

View nutrition facts
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